Red wine vintage 2014 PDO Granada Anchurón
TECHNICAL SHEET
Varieties: 40% Merlot, 30% Cabernet Sauvignon, 30% Tempranillo
Harvest: From 27th... read more.
TECHNICAL SHEET
Varieties: 40% Merlot, 30% Cabernet Sauvignon, 30% Tempranillo
Harvest: From 27th August to 12th September 2014 entering fresh grapes to the tanks.
Fermentation: In stainless steel tanks with autochthonous yeast at less than 28° C with daily pumping up and post-fermentative soaking. Natural malolactic fermentation.
Alcoholic degree: 15% Vol.
Postfermentative stage: Tartar stabilisation at -3 ℃ during 10 days.
Total acidity: (g/l): 5’3 ± 0’2
Volatile acidity: (meq/l): 0’64 ± 0’05
Total sulfur dioxide: (mg/l): 51 ± 5
Free sulfur dioxide: 13 ± 5 mg/l
Remanent glucids: (g/l) 2’02 ± 0’08
pH: 3’70 ± 0’04
Density: 0’9903 g/ml
Protected Designation of Origin Quality Wines from Granada
TASTING NOTES
Colour: Garnet red, almost brunette, terracotta border with purplish-blue edge, bright and crisp.
Aroma: Potent with slight touch of black berries in seasoning, toasted peel notes and with a herbal tone reminding undergrowth with sweet remembrance and long aromatic persistence.
Flavour: Intense, potent and with elegant slim chocolate reminder. Very sweet and pleasant tannins, with liquorice shade. Long and persistent. Exquisite balance between mouth and nose.
Temperature to be served: 17 ℃
Pairings suggested: Suitable with traditional meals (casseroles, stews), roasted meat and fatty fish. Enhances flavours of sausages, pâtés and full-flavour mature cheese.
Vintage : 2014
Alcohol : 15%
Best wine from the whole competition at Huétor Vega Wine Competition (local) in 2016
Silver medal at Huétor Vega Wine Competition (local) in 2015
Silver medal at Bacchus 2016
Silver medal at Alcalde Carbonero de La Peza Competition (local) in 2016
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